Poach eggs: In 12-inch skillet, heat 1 1/2 inches water to boiling over medium-high heat. Reduce heat to medium to maintain water at a gentle simmer. Break cold eggs, 1 at a time, into cup; holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes, until whites are set and yolks begin to thicken. With slotted spoon, lift out each egg; quickly drain in spoon on paper towels.

To serve, place a bacon-topped polenta slice on each of 6 plates. Spoon spinach mixture over bacon and polenta; top each with a poached egg. Serve immediately.

Alan Richardson

This slimmed-down recipe is every bit as satisfying as the calorie-laden classic.

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